I was craving for a creamy sauce for my seashells (Conchiglie) pasta but didn’t want it to be heavy. The ‘Fridge’ came to the rescue where the combination of the light Anari and Yoghurt mixed with the tangy Feta provided a light but of full of flavour sauce. Add lots of Basil in the sauce and you have an aromatic and tasty sauce for your pasta.
Actually, seashells pasta should go along a creamy sauce because of their shape which ‘traps’ all the sauce goodness.
Seashells with a Sauce of Anari, Feta and Yoghurt
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Blanch the basil for 20 seconds.
Remove from the pot to a bowl full of cold water and some ice cubes. Drain and allow to dry for 10 minutes.
Add the blanched basil, oil and garlic and finely mince.
Add the anari, feta and yoghurt and work for a minute more.
Finally add the oregano, lemon juice, salt and pepper,
and blend to form a medium runny cream.
Cook the pasta,
Strain the pasta and return to the pot and add on top the sauce.
Toss for the pasta to absorb as much as possible of the sauce.
Serve in a plate and sprinkle with the remaining basil leaves that have been finely chopped.
Seashells with a Sauce of Anari, Feta and Yoghurt
Servings: 6 People
Ingredients
- 500 gr Seashells Pasta
- 200 gr Anari Salted , Charalambides-Christis
- 120 gr Feta , Charalambides-Christis
- 80 gr Straggato 2% Yoghurt , Charalambides-Christis
- 4 tablespoons EVOO , Extra Virgin Olive Oil
- 2 cloves Garlic , roasted
- 80 gr fresh Basil , home grown, leaves on their stems
- 1½ teaspoon Dry Oregano , ground
- 30 ml Lemon juice
- 4 Litres of Water
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- In a large pot bring water to a boil on high heat. Add most of the basil leaves on their stems and blanch for 20 seconds. Remove from the pot to a bowl full of cold water and some ice cubes. Drain and allow to dry for 10 minutes.
- In the same pot bring the water back to a boil and add a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1 ½ minutes. Reserve 1 cup of cooking water.
- Use the large bowl of your food processor with the metal blade attached and add the blanched basil, oil and garlic and finely mince. Add the anari, feta and yoghurt and work for a minute more. Finally add the oregano, lemon juice, salt and pepper and blend to form a medium runny cream, adding from the reserved pasta water as much as needed to achieve so.
- In the meantime, strain the pasta and return to the pot and add on top the sauce. Toss for the pasta to absorb as much as possible of the sauce for about 1 minute. If too thick add some more of the reserved pasta water.
- Serve in a plate and sprinkle with the remaining basil leaves that have been finely chopped.
